Partytime Tequila Salsa Recipes

BAJA BEACH TACOS WITH TEQUILA-LIME SALSA

Steps:

• Prepare an outdoor grill on medium to high heat.
• Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
• Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
• In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
• Yield: about 3 cups of salsa

PARTYTIME TEQUILA SALSA

Steps:

• Combine all ingredients in a mixing bowl; let sit at room temperature for 1 hour to let flavours blend (or refrigerate for longer storage if you wish).
• Serve with tortilla chips for dipping or as a topping for fajitas or tacos.

TEQUILA SALSA

Steps:

• In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
• Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

TOMATILLO TEQUILA SALSA

Steps:

• Preheat the broiler. Toss the tomatillos, poblanos and scallions on a rimmed baking sheet with a drizzle of oil and sprinkle with salt and pepper. Broil until well charred, flipping once, about 5 minutes per side. When cool enough to handle, remove the skins from the poblanos.
• Put the charred vegetables in the bowl of a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of pepper. Pulse until well mixed but still slightly chunky. Transfer to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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PRESSURE-COOKER TEQUILA SALSA CHICKEN

Steps:

• Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.

PARTY SALSA

Steps:

• Process stewed tomatoes, onion, garlic cloves, jalapeños and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips.